Anchovy and piquillo red pepper snack

120 min
Type of dish: Appetizers and canapes, Fish
Temperature: Cold
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Piquillo peppers 2.0 ud
Loaf bread 0.05 ud
Cold marinated anchovies 0.1 kg
See Recipe
Anchovies 0.1 kg
Table salt 3.0 g
Vinegar 0.05 l
Garlic, bulb 0.2 ud
Parsley 1.5 g
Olive oil 0.025 l
Elaboration

For the marinated anchovies:

  • Let the piquillo pepper glaze and cut it into strips the size of the anchovy.
  • Toast the bread in rectangles.

SET UP

  • Place two anchovy fillets on the toast, skin side up, and a strip of pepper.
  • When serving, season with the anchovy marinade.
Nutritional information (1 portion)
Energy
28.88
kcal
Carbohydrates
0.58
g
Proteins
3.4
g
Lipids
1.49
g
Fiber 0.14 g
Saturates 0.44 g
Monounsaturated fatty acids 0.53 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 10.9 mg
Calcium 6.11 mg
Iron 0.19 mg
Zinc 0.08 mg
Vitamin A 8.43 ug
Vitamin C 0.58 g
Folic acid 2.01 ug
Salt (Sodium) 250.57 mg
Sugars 0.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.